• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Ɨ

    Home Ā» Appetizers Ā» Vegan Cabbage Soup

    Vegan Cabbage Soup

    Published: Mar 5, 2021 Modified: Mar 5, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Cabbage Soup

    This vegan cabbage soup is super healthy, hearty and extremely tasty! Packed with loads of delicious veggies and heaps of flavor.

    Vegan cabbage soup in a white bowl.

    This vegan cabbage soup is so tasty that it was all my husband wanted to eat for days on end while we were testing this recipe.

    I mean, considering how much rich and delicious food we make for the blog on a daily basis, the fact that Jaye was gobbling up this soup with sheer delight tells you how tasty it is.

    It’s super healthy but so tasty that it feels like a treat to eat it. It’s also just a little spicy and makes a wonderful appetizer or main course.

    For more delicious soups check out our vegan pho and our vegan miso soup.

    Ingredients You Need To Make It:

    Photo of the ingredients needed to make vegan cabbage soup.

    Ingredient Notes

    • Chopped tomato – we used regular canned chopped tomato in this recipe. You can also use fire roasted chopped tomatoes to add even more flavor.
    • Olive oil – if you want to make this soup oil-free then you can leave out the olive oil and just sautĆ© the onions in some vegetable stock or water.
    • Cayenne pepper – gives this soup its spicy kick! It’s really delicious but if you aren’t a fan of spicy foods then you can reduce it or omit it entirely.
    • Vegetable stock – or broth. If you use a low sodium variety then you will need to add extra salt to compensate.
    • White beans – we used canned white beans, also called cannellini beans. You can use these or pretty much any canned beans that you have on hand.
    Vegan cabbage soup in a white bowl.

    How To Make Vegan Cabbage Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add chopped onion and olive oil to a pot and sautĆ© until the onions are softened.
    Two photo collage showing onions in a pot and then sautƩed.
    • Add crushed garlic, dried oregano, dried thyme, smoked paprika and cayenne pepper and sautĆ© with the onions for a minute or so until toasted.
    Two photo collage showing spices and garlic added to onions and then sautƩed.
    • Add chopped carrots, celery, cabbage and white beans and toss together with the onions and spices.
    Two photo collage showing cabbage and vegetables added to pot and mixed in.
    • Add chopped tomato and vegetable stock and mix in. Bring to a simmer.
    Two photo collage showing vegetable stock and chopped tomatoes added to pot and mixed in.
    • Reduce the heat, cover the pot and leave to simmer until the veggies are soft and cooked. Add salt and pepper to taste.
    Two photo collage showing cooked soup in pot and with a soup ladle.

    How To Serve Cabbage Soup

    This soup is totally delicious served on its own. But to me a soup isn’t complete without some bread on the side. So serve it with some crusty bread on the side for dipping. If you’re feeling industrious then make a loaf of homemade bread and serve it fresh and warm from the oven alongside your soup.

    Our delicious whole wheat bread or the easiest white bread would both be awesome choices. Some vegan garlic bread would be delicious too if you want something a bit richer.

    Some fresh parsley sprinkled on top is also great.

    Overhead photo of cabbage soup in a white bowl with a spoon.

    Storing and Freezing

    Keep leftovers stored in the fridge for 3-4 days. Reheat in the microwave or on the stove.

    It’s also freezer friendly for 3 months. Let it cool completely before freezing. Thaw in the fridge and then reheat on the stove.

    Cabbage soup in a white bowl with a spoon.

    More Vegan Soup Recipes

    1. Vegan Broccoli Soup
    2. Vegan Asparagus Soup
    3. Vegan Butternut Squash Soup
    4. Vegan Potato Soup
    5. Vegan Cauliflower Soup
    6. Vegan Tomato Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Overhead photo of cabbage soup in a white bowl with a spoon.

    Vegan Cabbage Soup


    ★★★★★

    4.8 from 5 reviews

    • Author: Alison Andrews
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 6
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This vegan cabbage soup is super healthy, hearty and extremely tasty! Packed with loads of delicious veggies and heaps of flavor.Ā 


    Ingredients

    • 1 Tbsp Olive Oil
    • 1 Medium Onion (White, Yellow or Brown, Chopped)
    • 3 Cloves Garlic (Crushed)
    • 2 tsp Dried Oregano
    • 1 tsp Dried Thyme
    • 1 tsp Smoked Paprika
    • 1 tsp Cayenne Pepper
    • 2 Large Carrots (Chopped)
    • 2 Large Stalks Celery (Chopped)
    • 6 cups (540g) White Cabbage (Chopped)
    • 1 can (15oz/425g) Cannellini Beans (White Beans, Drained)
    • 2 cans (14oz/400g each) Chopped Tomato
    • 4 cups (960ml) Vegetable Stock (or Broth)
    • Salt and Pepper (To Taste)

    For Serving (Optional):

    • Fresh Parsley (Chopped)
    • Bread

    Instructions

    1. Add chopped onion and olive oil to a pot and sauté until the onions are softened. 
    2. Add crushed garlic, dried oregano, dried thyme, smoked paprika and cayenne pepper and sauté with the onions for a minute or so until toasted. 
    3. Add chopped carrots, celery, cabbage and white beans and toss together with the onions and spices.Ā 
    4. Add chopped tomato and vegetable stock and mix in. Bring to a simmer.Ā 
    5. Reduce the heat, cover the pot and leave to simmer until the veggies are soft and cooked.Ā 
    6. Add salt and pepper to taste. Serve with fresh parsley sprinkled on top and fresh bread on the side for dipping.Ā 

    Notes

    *Cayenne pepper – gives this soup its spicy kick! It’s really delicious but if you aren’t a fan of spicy foods then you can reduce it or omit it entirely.Ā 

    *Vegetable stock – or broth. If you use a low sodium variety then you will need to add extra salt to compensate. Just add salt to taste at the end and don’t be shy with it. If the soup is bland it just needs more salt/pepper.Ā 

    *Make it oil free – if you want to make this soup oil-free then you can leave out the olive oil and just sautĆ© the onions in some vegetable stock or water.Ā 

    *Storing and freezing: Keep leftovers stored in the fridge for 3-4 days. Reheat in the microwave or on the stove. It’s also freezer friendly for 3 months. Let it cool completely before freezing. Thaw in the fridge and then reheat on the stove.Ā 

    • Category: Appetizer, Soup
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Serve (of 6)
    • Calories: 154
    • Sugar: 9.1g
    • Sodium: 845mg
    • Fat: 3g
    • Saturated Fat: 0.5g
    • Carbohydrates: 29.5g
    • Fiber: 9g
    • Protein: 6.3g

    Keywords: vegan cabbage soup

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    Get Your Copy! It's FREE!
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Chickpea Meatballs
    Next Post: Vegan Sticky Toffee Pudding »

    Reader Interactions

    Comments

    1. AvatarPauli says

      March 18, 2021 at 6:43 pm

      This recipe was delicious – didn’t change a thing! I will definitely make this one again. Thank you lovingitvegan for all the many great recipes you share with us!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 19, 2021 at 10:35 am

        Awesome! Thanks so much Pauli!

        Reply
    2. AvatarLana says

      March 13, 2021 at 1:18 am

      This soup is quite tasty.

      ★★★★

      Reply
    3. AvatarMerson EspaƱola says

      March 12, 2021 at 6:54 pm

      I made this yesterday and I like it, so delicious! Great combinations.
      I have photos posted on my IG account. I also tagged you.

      Thank you so much!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 13, 2021 at 11:18 am

        Wonderful! Thanks so much, I’ll look out for it on insta. šŸ™‚

        Reply
    4. AvatarEmily Connor says

      March 10, 2021 at 8:24 pm

      Made this tonight and it was so delicious! I forgot to buy tomatoes at the store so I used a can of pasta sauce (ha!) but it worked out great. Will definitely make this again. Love how much was left over as well. Thanks!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 11, 2021 at 10:48 am

        So glad it worked out great Emily! Thanks for the awesome review!

        Reply
    5. AvatarAnna says

      March 09, 2021 at 12:38 pm

      Hearty, healthy and tasty! A great combination!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 10, 2021 at 9:48 am

        Thanks Anna!

        Reply
    6. AvatarDonna says

      March 05, 2021 at 5:19 pm

      Oh, this looks so good. I’ll make a reminder to myself to come back and rated it. Thank you!!

      Reply
      • Alison AndrewsAlison Andrews says

        March 06, 2021 at 10:31 am

        Thanks Donna, hope you enjoy it! šŸ™‚

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter
    • Classic Vegan Waffles

    Vegan Desserts

    • Vegan Custard
    • Vegan Strawberry Cupcakes
    • The Most Amazing Vegan Chocolate Cake
    • Vegan Banana Bread Muffins
    • Vegan Coffee Cake
    • Vegan Strawberry Cake

    See ALL Dessert Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright Ā© 2021 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!